Slow-Braised Beef Short Ribs With Roasted Vegetables
Tender, melt-in-your-mouth beef short ribs slow-cooked in rich bone broth. Served alongside crispy, caramelized Brussels sprouts and hearty root vegetables.
Prep
20 min
Cook
150 min
Total
170 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
20 min
Cook
150 min
Total
170 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan
Time saver
You can make the braised ribs up to two days in advance. The flavors deepen in the fridge, and the fat is easier to skim off the top before reheating.
Do these three things first
- 1Preheat your oven to 325°F.
- 2Prep medium carrots (chopped)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 325°F
- 01
Preheat your oven to 325°F
Preheat your oven to 325°F.
Tap card to mark done - 02
Generously season the beef short ribs with…
Generously season the beef short ribs with salt and black pepper.
Tap card to mark done - 03
Heat the olive oil in a heavy
Heat the olive oil in a heavy, oven-safe Dutch oven over medium-high heat on the stove. Sear the ribs on all sides until a deep brown crust forms, about 8 minutes total. Transfer the ribs to a plate.
Look for: a deep brown crust forms
Tap card to mark done - 04
Reduce the heat to medium and add…
Reduce the heat to medium and add the chopped carrots and chopped parsnip to the pot. Sauté for 3 minutes, stirring to pick up the savory flavors.
Allow: 3 minutes
Tap card to mark done - 05
Pour in the beef bone broth to…
Pour in the beef bone broth to deglaze the pot, scraping up the brown bits from the bottom. Stir in the dried thyme and bay leaf.
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Return the ribs to the pot
Return the ribs to the pot, nestling them among the vegetables. Cover with a tight-fitting lid and transfer to the oven. Braise for 2.5 hours, or until the meat is incredibly tender and easily pulls away from the bone.
Look for: the meat is incredibly tender and easily pulls away from the bone
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During the last 30 minutes of braising
During the last 30 minutes of braising, place the halved Brussels sprouts on a baking sheet. Toss them with a drizzle of olive oil, salt, and pepper. Roast in the oven alongside the ribs until the outer leaves are crispy and charred.
Look for: the outer leaves are crispy and charred
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Remove the bay leaf from the braise
Remove the bay leaf from the braise. Serve the tender short ribs and root vegetables topped with a ladle of the pan broth, with the crispy Brussels sprouts on the side.
Ready when: everything is assembled and ready to enjoy
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